Discover the fresh, vibrant flavors of Lemon Herb Quinoa with Chickpeas, a delightful dish that brings together fluffy quinoa, creamy chickpeas, and a refreshing medley of herbs. Perfect for a light lunch or dinner, this recipe is both nourishing and satisfying, combining hearty textures with bright citrus notes.
With the zesty lemon dressing and aromatic herbs like parsley, mint, and dill, every bite bursts with flavor, making this quinoa salad much more than just a side. Whether served warm or chilled, it’s a versatile, wholesome option that pleases both the palate and the body.
- Nutritious combo of plant-based protein and fresh herbs for a balanced meal
- Bright lemon dressing enhances natural flavors without overpowering
- Easy to make and adaptable with optional fresh vegetables and feta
- Great served warm, at room temperature, or chilled for flexibility
Ingredients
- Quinoa: 1 cup (about 170g) uncooked quinoa, rinsed thoroughly to remove its natural bitter saponins.
- Vegetable Broth or Water: 2 cups (approx. 480ml), cooking liquid that adds subtle depth when using broth.
- Chickpeas: 1 can (15-ounce/425g) rinsed and drained, or 1 ½ cups cooked for creamy, protein-rich texture.
- Fresh Parsley: ½ cup, finely chopped; flat-leaf parsley adds robust, herbaceous notes.
- Fresh Mint: ¼ cup, finely chopped, contributing cool, aromatic freshness.
- Fresh Dill: ¼ cup, finely chopped for a slightly anise-like, bright flavor dimension.
- Green Onions (Scallions): 3-4 stalks, thinly sliced, offering a mild, fresh onion bite.
- Extra Virgin Olive Oil: ¼ cup (approx. 60ml), use a quality oil for a flavorful dressing base.
- Lemon Juice: ¼ cup (freshly squeezed, about 1-2 lemons), essential for vibrant acidity.
- Lemon Zest: 1 tablespoon, adds intense citrus aroma without excess sourness.
- Garlic: 1-2 cloves minced or grated for subtle pungency, adjusted to taste.
- Red Pepper Flakes: ¼ – ½ teaspoon (optional), to add a gentle warmth and depth.
- Sea Salt: ¾ teaspoon or to taste, enhances all ingredients’ natural flavors.
- Freshly Ground Black Pepper: ½ teaspoon or to taste, provides mild heat and complexity.
- Optional: Cucumber: ½ cup diced for added crunch and refreshing texture.
- Optional: Cherry Tomatoes: ½ cup halved or quartered, for sweet color and juiciness.
- Optional: Feta Cheese: ¼ cup crumbled, adds tangy saltiness if not vegan.
- Optional: Kalamata Olives: ¼ cup pitted and halved, brings a briny bite.
Instructions
- Rinse and Cook Quinoa
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Rinse quinoa thoroughly under cold water for at least 30 seconds to remove the bitter saponins that coat the grains. Place rinsed quinoa in a saucepan with vegetable broth or water, bring to a boil, then simmer covered on low heat for 15 minutes until liquid is absorbed. Let it rest covered for 5-10 minutes off heat to steam and become fluffy before fluffing gently with a fork.
- Prepare Fresh Herbs and Vegetables
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While quinoa cooks and rests, finely chop parsley, mint, and dill for vibrant herbaceous flavor. Thinly slice green onions for a mild bite. Dice cucumbers and halve cherry tomatoes if using. Rinse chickpeas well and optionally peel some skins for creamier texture, enhancing overall mouthfeel of the dish.
- Make the Lemon Herb Dressing
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In a small bowl or jar, combine extra virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, red pepper flakes, salt, and black pepper. Whisk or shake vigorously until emulsified, creating a smooth dressing that evenly coats the ingredients and balances acidity, spice, and richness.
- Combine Quinoa, Chickpeas, and Herbs
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Transfer the slightly cooled quinoa to a large bowl to prevent herb wilting. Add the rinsed chickpeas, chopped herbs, and sliced green onions. Include cucumbers and cherry tomatoes for texture and color if desired. This combination ensures fresh, contrasting flavors in every bite.
- Add Dressing and Toss Gently
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Pour the lemon herb dressing over the quinoa mixture and toss gently to evenly coat all components without crushing the grains. Taste and adjust seasoning by adding more salt, pepper, or lemon juice as preferred to enhance the brightness and balance.
- Let Flavors Meld and Serve
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Allow the salad to rest covered at room temperature for 15-20 minutes or chill for 30-60 minutes for the flavors to meld beautifully. Serve warm, room temperature, or chilled. Garnish with crumbled feta cheese or Kalamata olives if desired for extra depth before enjoying.
- Thoroughly rinsing quinoa removes bitterness and improves flavor.
- Resting cooked quinoa before fluffing creates a light, tender texture.
- The lemon dressing can be adjusted by adding more or less garlic and chili to suit taste preferences.
- Optional vegetables and cheeses add texture and flavor versatility.
Storage Tips
Store leftover quinoa salad in an airtight container in the refrigerator for up to 3 days. To enjoy fresh flavors, stir gently before serving and add fresh lemon juice if needed to brighten the taste.
Serving Suggestions
Serve this Lemon Herb Quinoa with Chickpeas as a light main dish or a side alongside grilled vegetables or roasted meats. It also works wonderfully as a vibrant addition to lunchboxes or picnics, paired with pita or crusty bread.
- Use freshly squeezed lemon juice and zest to maximize brightness and citrus aroma.
- For fluffier quinoa, avoid lifting the lid during cooking to keep steam in.
- Peeling chickpea skins is optional but improves creaminess and lightness.
- Adjust herb quantities depending on seasonality and preferred intensity.
FAQs
- Can I use a different grain instead of quinoa?
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Yes, you can substitute quinoa with couscous, bulgur, or farro, but cooking times and liquid ratios will vary accordingly.
- Is this dish vegan?
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It is vegan as written. Simply omit feta cheese or replace it with vegan cheese alternatives.
- How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 3 days. Stir before serving and add fresh lemon juice if flavors fade.
- Can I make this recipe ahead of time?
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Yes, it tastes even better after chilling for an hour or more as the flavors meld.
- Can I add other vegetables or proteins?
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Absolutely! Roasted peppers, avocado, or cooked chicken can be great additions depending on your preferences.
Lemon Herb Quinoa Chickpeas
Equipment
- 1 medium saucepan for cooking quinoa
- 1 fine-mesh sieve for rinsing quinoa
- 1 large mixing bowl for combining ingredients
- 1 small bowl or jar for making dressing
Ingredients
- 1 cup quinoa any color, rinsed
- 2 cups vegetable broth or water
- 1 can 15 oz chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ cup fresh parsley finely chopped
- ¼ cup fresh mint finely chopped
- ¼ cup fresh dill finely chopped
- 3-4 green onions scallions, thinly sliced
- ¼ cup extra virgin olive oil plus more for drizzling
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1-2 cloves garlic minced
- ¼ to ½ teaspoon red pepper flakes optional
- ¾ teaspoon sea salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- Optional: ½ cup diced cucumber
- Optional: ½ cup cherry tomatoes halved or quartered
- Optional: ¼ cup crumbled feta cheese
- Optional: ¼ cup Kalamata olives pitted and halved
Instructions
- Rinse quinoa thoroughly using a fine-mesh sieve under cold running water for at least 30 seconds.
- In a medium saucepan, combine rinsed quinoa and vegetable broth or water and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- Remove from heat and let the quinoa sit, covered, for an additional 5 to 10 minutes to steam.
- Fluff quinoa gently with a fork and let cool slightly.
- Meanwhile, finely chop parsley, mint, and dill, and thinly slice green onions; prepare optional vegetables if using.
- Rinse and drain chickpeas; optionally remove skins for creamier texture.
- In a small bowl or jar, whisk or shake together olive oil, lemon juice, lemon zest, minced garlic, red pepper flakes, sea salt, and black pepper until well combined.
- In a large bowl, combine cooled quinoa, chickpeas, herbs, green onions, and optional vegetables.
- Pour the lemon herb dressing over the mixture and gently toss to coat evenly without mashing the quinoa.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.
- For best flavor, let the dish rest covered at room temperature for 15-20 minutes or chill for 30 minutes to an hour.
- Serve warm, room temperature, or chilled, garnished with optional feta cheese, Kalamata olives, or fresh herb sprigs.
Notes
- Rinse quinoa well to remove bitterness.
- Let dish rest for flavors to meld.
- Optional feta and olives add salty contrast.
- Store leftovers covered in fridge up to 3 days.
